Alan Nowell and Paula Deen Jumbo Lump Crab Cakes Sandwiches
Savor the ultimate seafood indulgence with Alan Nowell and Paula Deen's Jumbo Lump Crab Cake Sandwiches, a recipe that turns premium crab meat into a gourmet masterpiece. These sandwiches feature golden, pan-seared crab cakes made with luscious jumbo lump crab meat, Dijon mustard, Old Bay seasoning, and fresh parsley for a burst of flavor in every bite. Nestled on toasted brioche buns and layered with crisp lettuce, ripe tomato slices, and a generous dollop of creamy remoulade sauce, these sandwiches are the epitome of coastal cuisine. Perfectly balanced with a touch of lemon tang, they are quick to prepare in under 40 minutes, making them an impressive yet easy option for your next lunch or dinner. Whether you're hosting a seafood feast or craving a restaurant-quality meal at home, these crab cake sandwiches are guaranteed to wow your taste buds.
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Recipe Information
Ingredients
- 1 lb Jumbo lump crab meat
- 0.25 cup Mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1 large Egg
- 0.5 cup Panko breadcrumbs
- 2 tbsp Fresh parsley, chopped
- 2 tbsp Unsalted butter
- 2 tbsp Olive oil
- 4 Brioche buns
- 4 Lettuce leaves
- 4 Tomato slices
- 0.5 cup Remoulade sauce (store-bought or homemade)
- 4 Lemon wedges
Instructions
In a large mixing bowl, gently combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, panko breadcrumbs, and chopped parsley. Be careful not to break up the crab meat too much.
Form the mixture into 4 equal-sized patties, about 1 inch thick. Place the patties on a plate and refrigerate for 15 minutes to help them set.
Heat 1 tablespoon of unsalted butter and 1 tablespoon of olive oil in a large skillet over medium heat.
Cook 2 crab cakes at a time for 3-4 minutes on each side, or until they are golden brown and cooked through. Add the remaining butter and oil to the skillet for the second batch if necessary.
Transfer the cooked crab cakes to a plate lined with paper towels to drain any excess oil.
Toast the brioche buns lightly in the skillet or a toaster until golden and warmed through.
Assemble the sandwiches by spreading a generous amount of remoulade sauce on the bottom half of each brioche bun. Top with a lettuce leaf, a cooked crab cake, a tomato slice, and the top half of the bun.
Serve each sandwich with a lemon wedge on the side for an extra burst of freshness.
Nutrition Facts
Calories |
884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.5 g | 71% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 1324 mg | 58% | |
| Total Carbohydrate | 56.8 g | 21% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 11.4 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 165 mg | 13% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 972 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
